Peace Corps

To say that I can’t cook is putting it mildly. If truth be told, I possess the rare the ability to turn any attempt at food preparation into a scarcely edible concoction that barely passes as a meal. (Except for macaroni & cheese.) I went into the Peace Corps knowing this – but also understanding that if I was to survive as a functioning adult in this world, I’d eventually have to learn. It was now or never, and the Peace Corps was ripe with opportunity.

If my life were a movie, then I’d be able to proudly announce that I conquered the kitchen, overcame my weaknesses, and am on my way to becoming an excellent chef. But this isn’t Hollywood – my life is much less climactic.

In the eighteen months I’ve been here, I’ve learned how to prepare a few meals, and I still count myself lucky if I don’t burn them.

Below, you’ll find the recipes for the only two dishes I can manage without mishap.

In saucepan, combine sliced onions, sliced carrot, and oil/water. Turn the burner on medium-low and let the onions and carrot soften, stirring occasionally. → As a PCV, and being inept in the kitchen, I use water instead of oil, and I let the water boil out. Once a majority of the water is gone, I move on to the next step. If I’m using chicken, I cut it into bite-size pieces and add it to the pan once the water is boiling.

Add quartered tomatoes and sliced sweet pepper to pan, and lower heat. Recover and let sit for 1-2 minutes. → If I’m using veggie chunks, I’ve already hydrated them in hot water for half an hour. Now, I drain and add them to the saucepan. If I have broccoli or cauliflower, I would also add them now.